1 pkg. 2 layer yellow cake mix
1 (20 oz.) can crushed pineapple
1/2 c. sugar
1 sm. pkg. instant vanilla pudding mix
12 oz. whipped topping
3 c. frozen coconut, opt.

Prepare and bake cake mix according to package directions in a 9 x 13 inch pan. Bring undrained pineapple and sugar to a boil in a saucepan. Punch holes in cooled cake. Pour pineapple over top. Prepare pudding mix according to package directions. Spread over pineapple layer. Top with whip topping and coconut. Store cake in refrigerator.